Making life a little sweeter since 2012
It’s back to school, but summer is not over yet! With calendars filling up, it’s always good to have a quick and easy recipe on hand for picnics, birthday parties or backyard get togethers. This no-bake Orange & Honey Cheesecake with Vanilla Crust only takes a few easy ingredients and about 15 mins of prep time. The flavor pairing of orange, honey and vanilla is one of my favorites, give it a try if you haven’t already!…
This classic Cheesecake recipe right here is the only cheesecake recipe you’ll ever want or need, promise. Rich, smooth, creamy – not only is it one of the best cakes I’ve ever tasted, period, but it is super easy, has straight forward ingredients and is absolutely foolproof. Challenge cream cheese gives this classic cheesecake the creamy, milky, fresh taste and the vanilla beans just take it to the next level. Combine this heavenly smooth filling with a buttery graham cracker crust and you got the perfect classic cheesecake.
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These amazing Chocolate Cheesecake Christmas Trees are seriously too cute to eat! Well maybe not cause they taste at least as good as they look. Milk chocolate lined waffle cones with milk chocolate cheesecake filling and shredded coconut – a guaranteed winner for the holidays, and the perfect edible christmas table decoration. Those trees are also super easy and so fun to make, especially with kids. So put on that christmas music and get crafty!…
We all know how well rhubarb and vanilla go along, don’t we? So classic. I made this Vanilla Bean Polenta Cake with Rhubarb not too long ago and I just absolutely loved it. This time, I went for cheesecake. Instead of my usual graham cracker crust, I used vanilla wafers. Yep, vanilla wafers and butter topped with vanilla bean and rhubarb cheesecake! Let me tell you: DIVINE. The topping of this cake is so pretty I just can’t get over it, I lined very thin rhubarb slices and covered them with gelatine, which creates this beautiful watercolor effect and makes this cake very elegant looking. And, it is even gluten-free!
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Summertime is cheesecake time. Shall I say no-bake cheesecake time! No hot oven, the fridge will do the work for you and you get to enjoy a cool sweet treat at anytime. It is so genius that I already made 3 no-bake cheesecakes in the last 6 weeks (more will be up on the blog soon!). One of them is this beautifully layered cherry pistachio cheesecake on top of a thick crust of graham crackers.
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I am so excited about this exclusive recipe feature I produced for Pottery Barn! Not only am I so happy with the way the cake and the photos turned out but working with an amazing brand that I absolutely love is such an honor.
I decided to make a Spanish Ricotta Cheesecake with Toasted Meringue that is absolutely perfect for summer. Flavored with cinnamon, lemon and brandy, it is probably the cheesecake with the most interesting flavor I’ve ever tasted! The cheesecake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!
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my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
